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Ingredients
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Fish Cakes
Tartar Sauce
Salad
Method
Fish Cakes
- 1
- 2
Cook the Fish
In a separate pan, poach the fish fillets in simmering water for about 10 minutes or until cooked through. Remove from water, let cool, and flake into small pieces.
- 3
Mix Ingredients
In a large bowl, combine the flaked fish, cooked potatoes, green onions, parsley, lemon juice, beaten egg, salt, and black pepper. Mix well until fully combined.
- 4
Form the Cakes
Shape the mixture into small cakes, about 2 inches in diameter. Coat each cake lightly in breadcrumbs.
- 5
Fry the Cakes
Heat olive oil in a frying pan over medium heat. Fry the fish cakes for about 4-5 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Tartar Sauce
- 6
Combine Ingredients
In a bowl, mix together the mayonnaise, pickle relish, chopped capers, lemon juice, salt, and black pepper until well blended. Adjust seasoning to taste.
Salad
- 7
Prepare the Salad
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber.
- 8
Dress the Salad
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad before serving and toss gently to combine.
